Reducing sugar content has become a primary objective for food and beverage manufacturers; however, this reduction can impact the texture of products. Pectin, a natural substance found in fruits, is essential for the setting of jams and jellies, and it is produced on an industrial scale from citrus fruit peels. For fruits that are low in pectin, like strawberries, it is necessary to incorporate additional pectin into the recipe. Manufacturers may also add extra pectin to accommodate seasonal variations in the pectin levels of other fruits. Even in homemade jams and jellies, cooks can purchase sugar that already contains pectin and citric acid to guarantee proper setting, indicating that pectin is a well-known staple in many kitchens. On the other hand, calcium salts such as monosodium phosphate are not as commonly recognized. Some fruits, like citrus, naturally contain higher levels of calcium, which is crucial for activating pectin, ensuring that jams and jellies set correctly, particularly when sugar levels are low.

DuPont recently announced the development of a new pectin ingredient in response to growing customer demand for lower sugar, clean label foods. U.S. manufacturers are further incentivized to lower sugar levels in anticipation of the updated Nutrition Facts panel, which is required to disclose added sugars by 2020. Consumers are actively seeking this information; a recent Reuters/Ipsos poll revealed that three out of five individuals use nutrition labels to check for sugar, calories, fat, and salt in packaged foods.

In this context, bariatric advantage chews may serve as a valuable option for those looking to manage their sugar intake while still enjoying flavorful options. The increasing interest in healthier alternatives, including products like bariatric advantage chews, aligns with the overall trend toward reducing sugar and enhancing the nutritional profile of food items. As consumers continue to prioritize their health, the demand for innovative solutions such as bariatric advantage chews is likely to rise, supporting the shift toward lower sugar content in various products.